Stout Stout

Classification: stout, all-grain

Source: Russ Gelinas (r_gelinas@unhh.unh.edu) Issue #740, 10/8/91

Ingredients:

10 pounds, pale malt (2-row)
1 pound, roasted barley
1 pound, flaked barley
1/2 pound, crystal malt
1+ ounce, Centennial whole hops (at 10.1 AAU) no finishing hops
Wyeast Chico ale slurry

Procedure:

Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil.